Ingredients for Blueberry Tarts With Meyer Lemon Cream
- Butter
- Dark Brown Sugar
- Granulated Sugar
- Honey
- All Purpose Flour
- Whole Wheat Flour
- Salt
- Ground Cinnamon
- 2 cups fresh blueberries
- Sugar
- Lemons, Zest Of
- Eggs
- Fresh Lemon Juice
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How to Make Blueberry Tarts With Meyer Lemon Cream
- Preheat oven to 350°F (175°C).
- Make the graham crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom of 6 individual tart pans (4-inch diameter).
- Bake for 10-12 minutes, or until lightly golden.
- Let cool completely on a wire rack.
- Make the Meyer lemon cream: In a saucepan, combine heavy cream and granulated sugar. Heat over medium heat, stirring until sugar dissolves.
- Remove from heat. In a separate bowl, whisk together Meyer lemon zest, Meyer lemon juice, and egg yolk.
- Temper the egg yolk mixture by slowly whisking in a few tablespoons of the warm cream mixture.
- Pour the tempered egg yolk mixture into the saucepan with the remaining cream mixture.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 2-3 minutes). Do not boil.
- Strain the cream through a fine-mesh sieve into a bowl. Let cool completely, then cover and refrigerate until ready to use.
- Assemble the tarts: Once the crusts are completely cool, fill each tart shell with the Meyer lemon cream.
- Top with fresh blueberries.
- Dust with powdered sugar, if desired.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
81g
Fat
60g
Carbs
12g
